Directions:
- Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
- Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
- Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
- Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.24 Kcal (977 kJ) | ||
| Calories from fat | 131.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 23% | |
|---|---|---|---|
| Cholesterol | 44.91mg | 15% | |
| Sodium | 505.31mg | 21% | |
| Potassium | 319.17mg | 7% | |
| Total Carbs | 17.63g | 6% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 9.24g | 18% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 226.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 151.13 Kcal (633 kJ) | ||
| Calories from fat | 85.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 23% | |
|---|---|---|---|
| Cholesterol | 29.1mg | 15% | |
| Sodium | 327.43mg | 21% | |
| Potassium | 206.81mg | 7% | |
| Total Carbs | 11.42g | 6% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 5.99g | 18% | |
| Vitamin C | 6.1mg | 16% | |
| Iron | 0.8mg | 7% | |
| Calcium | 147mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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